2850 miles driven. One macaron workshop. One food photography workshop. Lots of pictures taken and archived. Lots of coffee. Lots of time spent catching up with Bill as we drove through Memphis, Pawhuska, Saint Louis, Nashville, Asheville. We reveled in the immensity of this country. We anticipated with excitement our time off together at the ranch. We smiled the whole drive back to Charleston. We had fun. The trip gave us back every bit of ourselves we put out there. To strangers and to each other.

I loved that Bill saw me in my element and that now he understands why I get so involved and so quiet everytime I do and leave a workshop or a conference. I invest everything I've got in the people coming to learn. I am spent. Emotionally, verbally. It was great that he saw the dynamics and spirits of the people attending. Now he gets it. And he gets why it is so important for me to pay it forward. Continually.

Darcy, Helene, Krystin.

Seeing a dozen people go from mildly intrigued to slightly nervous and completely giddy at the idea of learning a new skill like macaron making is priceless. The act covers much more than just piping and filling pretty cookies. It covers essentials of pastry science that would be Harold McGee or Shirley Corriher approved. Things that explain incidents or successes with other cookies and recipes.

Answering people's questions about photography. Seeing people with different levels of interest and skills just pick up their camera and compose and shoot food all afternoon was balm to the heart. They teamed up, they geeked out, they giggled. They got frustrated. They got creative. I was thrilled that my editor at Wiley, Courtney came for the weekend too and saw the book in action so to speak!

It was a moment that went beyond taking a picture or making a story. A sense of community developed bringing us closer. It made them want to share what they had learned that day. I told them they should. I do! It's the key to a happier soul.

Saint Louis.

We drove to Oklahoma with clear chatty anticipation of the weekend and we drove back to Charleston in silence. Memories already making room in our hearts and bumping around in our heads.

Thank you to everyone who came with open minds and open hearts, who came for one thing and left with three others. Thank you to Ree for opening her home to a bunch of strangers and for the time spent with us in the middle of family sickness and cookbook deadlines.

Ree shooting a recipe for her new cookbook.

It was a colorful weekend. And I am not only talking about the macarons! It was hot sure, but for us it was actually a heat we could sustain as it was humidity free. The moment we stepped out of the car in Charleston, it felt like a steam oven. Come to find out, it was especially beneficial to my plants this whole time and I walked into an oasis of overgrown basil, thyme, oregano, pineapple sage and lemon verbena. Happy, happy!

In an effort to keep the plants trimmed and well and to accompany this post, I made a batch of lemon-lemon verbena macaron the other night. Light and summery. They are perfect with a glass of lemonade as a little pick me up in the blistering heat of summer.

One last thing and there is a giveway to go along...

I rarely travel empty handed and I had brought goodie bags to all the attendees to help them with macarons making (aprons, spatulas, food coloring, etc...) and each attendee also received a copy of Plate To Pixel. I don't know how it happened but I came home with an extra goodie bag and I want it to find a good home so I am putting it up for grabs today.The bag contains:- one apron (similar to the ones worn by the attendees in the pictures above)- spatula, pastry tip, pastry bag- powdered food coloring kit (8 colors)- one signed copy of "Plate to Pixel, Digital Food Photography & Styling"

Directions:Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add the lemon verbena leaves and mix until blended. Sift if desired (helps keep the shells smooth in appearance).In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with the finely chopped lemon verbena. Let the macarons sit out for 30 minutes to an hour to harden their shells.When you are ready to bake, preheat the oven to 280F.Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them.

In bowl of electric mixer, beat the cream cheese and powdered sugar on low speed, until very smooth with no lumps. Add the lemon zest and juice and mix until well blended. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.

This is one of my favorite posts of yours! I was able to travel the country with you in my mind. Can't wait to try your macaron recipe. I would die to win your goodie bag! XoxoxoxoJean PS - Your photo of the horses melted my butter!!!!

Beautiful. Wish I could have been there to experience every moment. Loved that you and your husband had the chance to connect through travel and he had the chance to see you in your element, with the light shining bright.

I've been so inspired by your blog, Helene, that I've ventured into sweet and savory tarts for the first time ever. Starting with library cookbooks. Here's a rustic peach tart - http://twitpic.com/5w36fd

So many wonderful things to enjoy here. Thank you for the lovely giveaway, too!

I made macarons once for Daring Bakers - neither the cookie nor the picture was as perfect as yours! But I think it was successful because I just did it, on my own, for the first time. Posts like yours encourage and inspire us to try!

What a lovely and heartfelt post. I always find that spending time on the road with someone you love is quite inspiring to the soul. The long talks or the comfortable silence are worth every second. Your trip sounds delightful.

lovely post, helene. wish i could've been there on the ranch to learn from you! and you must have read my mind ;) i am determined to make macarons this year and would love to win your giveaway. thanks so much for the chance! janda03 at gmail dot com

Helene, the photos are amazing. I love the one of the nuzzling horses in the vast landscape. A metaphor for Ree and her husband? Reading how you give so much to those who come to your workshops speaks to your passion. I know that everyone came away infused with the same joie de vivre that you brought and nurtured with them.

Thank you so much for your generous spirit in information sharing and giving of yourself. I don't know you personally but it is evident that you have a beautiful heart! On my bucket list is to be able to one day participate in one of your combination macaron making/photography classes! Ciao, Dee

I must say, I am a bit envious of those who attended. I've only tasted my own macarons, which have definitely been more miss than hit. I hope one day to learn at the feet of the master. Until then, these beautiful photographs will have to do.

I've given macarons a try before and have been unsuccessful......Still not going to give up. Looks like a great trip and the photographs are beautiful. Thanks for the opportunity to win a fabulous goody bag.

That sounds like a wonderful weekend, and trip across our beautiful nation. I would love a copy of your book as I believe you really are an inspiration in not only food and photos, but life. Thank you for sharing all that you do!

Wow Tartelette! I love looking at your blog and recognizing one of my favorite bloggers in the background. I knew where you were when I saw photos of horses, and then you mentioned Oklahoma. What a fun weekend that must have been! And I first found you through Zen Can Cook, but today saw your link on sticky fingers! Isn't food just the greatest connector of like minds? I am looking forward to seeing your book!

I've been working up the courage to make macarons for a couple of months, but just haven't gotten there yet. Instead, I'm working on my food photography and getting to know my camera better! I'm glad you enjoyed your weekend and that you were able to make a long trip out of it!

Wow your workshop looks like it was a great success and on a beautiful sunny day. Wish I could have been there! I have a blog and would love to make my photos of food as beautiful as yours, so I'd really love to win your giveaway :)

What a wonderful workshop with great people and memories making! Really wish I could be there for the experience and to learn from the expert! Oh well....I'm still glad that you've share this wonderful workshop on your blog with us, thank you. :) I would love for a chance to win this goodie bag, especially because your book is in it! Keeping my fingers crossed.

I have loads of lemon-verbena growing in the garden and love the fresh flavor. It must have been exciting to join your workshops in this wonderful place. Of course I would be more than happy to win your give-away... :o)

These macarons sound awesome!I got a lemon verbena plant (hierbaluisa we call it in Spain...God knows why?) and it's growing wild!When you touch it, the smell is sooo intense and refreshing!Been using it for iced tea...now I think I will give a try to the macarons!

I am a sucker for sweets.. and now that I’m gluten free I’ve become a sucker for Macaroons. I’ve never made Macaroons... just eaten in silent joy, however these look so lovely, I’m inspired to try my hand and becoming a Macaroon maker!

Lemon verbana? I was in heaven the moment I saw the title in my Google reader! These look amazing, and it looks like you had a great time with PW! Even if I don't win the giveaway, your book is on my wish list for purchase this month. Hooray!

Well it all looks wonderful! I wish I could do a work shop my macarons are hit and miss, mostly miss. I have a lemon verbena so will attempt the new recipe. Thanks so much for the great blog and a chance to win a prize.

I just have to say, that yours is the best-behaving recipe for macarons, that I have encountered so far. It has worked perfectly every time.I also love that you seem to be as enthused about thinking new taste-combinations to your different 'projects' as I am. :)That makes this blog a source of creative inspiration for me.

And this is why we love you. You're awesome and so nice. Beautiful pictures as always! I really should give macarons another try despite my 2 previous failures...hehe, I'll get around to to... keep being awesome~

Hi Helene, thanks for the sharing your weekend at the ranch and giveaway! what a great experience it must have been. I can't wait to make some macarons!!!! I've been a little scared but i just gotta do them :)

Don't think my last comment went through, but sorry if this is a duplicate! I love your blog and PW and was so excited to see what you two did together! Thanks for the St. Louis photos, having been born and raised there, I become desensitized to the beauty :-)